Technique: Cut salmon into 3/4-inch blocks and lightly coat with pepper. Place blocks in shallow pan with space between them. Combine salt, sugar, and lemongrass, and spread over blocks. Cover with plastic wrap and refrigerate 24–48 hours. After salmon has cured, remove salt mixture (which will now be liquid) and rinse under cool water. Blot dry with cloth napkin and chill for an hour. Use olive oil to lightly sear salmon in nonstick sautée pan over medium heat. Cook no longer than 4–5 seconds on each side of the blocks. Chill and cut into 1/8-inch slices.

Pastry Spoons

Yields 24–32 pastry spoons.

Ingredients:

1 lb. all-purpose flour

1½ tsp. salt

6 oz. butter (softened)

5 oz. water

1 egg

Technique: Place the flour and salt in mixing bowl. Add butter and mix on low speed until smooth. Combine water and egg; add them to the flour and butter mixture. Knead until smooth and allow to rest for at least ½ hour. Cut dough into four portions and roll out to 1/16 inch thick, one portion at a time, keeping the rest of the dough covered. Cut small portions of rolled dough and place over a Chinese stainless-steel soup spoon, lay another spoon on top of the dough and press spoons together gently. Using a pairing knife, trim the excess dough hanging off the edge of the spoons. Weigh down the top spoon (dried beans work best) and bake at 325° F for 15–20 minutes, or until edges of pastry spoons are golden brown. Allow to cool and store in a dry, airtight container until ready for use.

Plate

Nestle microgreens into the bowl of each pastry spoon. Add two slices of salmon to each. Squirt 3–5 drops of aioli on salmon. Top with 4–5 salmon eggs. Serve immediately.